effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds烘焙、烧烤和油炸的总多酚和抗氧化活性有色鹰嘴豆种子.pdfVIP

Food and Nutrition Sciences, 2012, 3, 369-376 369 /10.4236/fns.2012.33053 Published Online March 2012 (http://www.SciRP.org/journal/fns) Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds 1 1 1 1 1 2 Aharon Segev , Hana Badani , Liel Galili , Ran Hovav , Yoram Kapulnik , Ilan Shomer , Shmuel Galili1* 1Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel; 2Food Science Department, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel. * Email: galilis@.il Received November 8th, 2011; revised January 29th, 2012; accepted February 6th, 2012 ABSTRACT Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soak- ing and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA